Recent content by jclifton

So getting the brown sugar balls completely out of my rub has always been a challenge.  This morning, in an act of frustration, I put the rub in my new Vitamx mixer and voilà.  What I got out was a very finely pulverized rub very evenly mixed. Does anyone else put their rubs through mixer? Jason

Carpet shield, plastic with a slightly adhesive back, as a moisture shield. Works well and no engineering!  East to apply and remove. Jason

Did two pork shoulders last night and finally got everything exactly right.  This was the six time, once a month, that I did pork shoulders.  Couple things I've learned about my smoker. Water pan should diffidently be next to the wood box not above it.  I found if above grease droppings land...

I've just finished a smoke wanted to give my thoughts at six months in.  The 3.5 is the same height and depth as a 5 so the box is not so wide but pretty deep.  So reaching in to clean is a bit of a pain.  Since there is not a cart it makes it fairly low to the ground again making the cleaning...

Hung the Sasha Flavor Savor directly over the firebox which resulted in a weird mixture of steam and boiling Boston Butt oils.  From now on a pan in the bottom of the smoker. That aside the more I use the smoker the happier I am. Jason

Smoked three chickens and one turkey now.  All turned out pretty terrific.  Thing I struggled with the most is finding the deepest part of the breast.  Found the coldest part of the beast on the turkey with the Thermapen.  hopefully next time I'll get the probe more accurately placed and avoid...

For those of you with experience with a chamber sealer how much do you let things like pulled pork cool down before sealing.  I did two butts over night, rested then pulled and sealed in short order.  I had some moisture in the chamber because the pork was still very warm.  This was my first...

First let me say thanks to the forum.  With just a little time reading, following instructions you can competently smoke many proteins by just following the collective wisdom from here. About the 3.5D, well the more I use it the happier I am with my purchase.  I'm glad I didn't go smaller and...

Doing two Boston Butts this time instead of one.  How much longer might they need in the smoker compared to the a single butt?  Both butts are between 8 and 9 pounds. Thanks, Jason

I've found a cart I thought I could use with the VP215 from Sams Club.  The top is 24" x 36" but my fear is this might be a little tippsy (top heavy) given the weight of the device.  The cart would only be used on hardwood floors if that matters...

I'm going to be ordering my first vacuum sealer a VacMaster VP112S.  The max bag size it can take is a 12” x 14”.  I want to order a supply of bags with i and wanted to know what is everyones most common bag sizes they use? I will be bagging some portion of most things I smoke including pulled...

I smoking my first Boston Butt that weighs in at 10.2 pounds.  The rule of thumb for smoke time is 1.5 to 2 hours per pound.  In everyones experience should I plan on it being closer to 1.5 or 2? Jason

Received my new 3.5D wifi by FedEx Freight.  Truck was able to back down our street and came equipped with a lift gate.  I was overly concerned how difficult this was going to be to unload.  As it turns out it wasn’t concern at all.  Even with out the gate we could have managed getting the unit...

Hi, Jason here from Saint Louis, MO.  Long time consumer or smoked products so decided to try my hand at smoking myself.  Did my research, analyzed the tradeoffs of different smoker types settled on an electric.  Was considering a CookShack then saw the Smokin-It forum announcement for the Wifi...